This Roasted Beets and Carrots Salad with Burrata is a stunning, restaurant-style dish that combines sweet, earthy roasted vegetables with creamy burrata cheese and a bright balsamic dressing. It’s elegant, colorful, and perfect for holidays, dinner parties, or a Mediterranean-inspired meal.
Ingredients (Serves 4)
Roasted Vegetables
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3 medium beets, peeled & cut into wedges
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4 large carrots, peeled & sliced lengthwise
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2 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried thyme or rosemary
Salad
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2 balls burrata cheese
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2 cups arugula or mixed greens (optional)
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2 tbsp toasted walnuts or pistachios (optional)
Dressing
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2 tbsp olive oil
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1 tbsp balsamic glaze or balsamic vinegar
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1 tsp honey or maple syrup
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1 tsp Dijon mustard (optional)
Instructions
Step 1: Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss beets and carrots with olive oil, salt, pepper, and thyme.
Spread on a baking sheet and roast 35–40 minutes, flipping halfway, until tender and caramelized.
Step 2: Prepare Dressing
Whisk olive oil, balsamic glaze, honey, and Dijon in a small bowl.
Step 3: Assemble Salad
Spread arugula on a serving platter (optional).
Arrange warm roasted beets and carrots on top.
Step 4: Add Burrata
Tear burrata into large pieces and place over vegetables.
Step 5: Finish & Serve
Drizzle with dressing and sprinkle with nuts if using. Serve warm or at room temperature.
Tips for Best Flavor
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Roast beets and carrots separately if cut sizes differ.
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Use gloves when handling beets to avoid staining.
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Let vegetables cool slightly before adding burrata.
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Finish with flaky sea salt for extra depth.
Q/A Section
Q1: Can I make this salad ahead of time?
A: Yes! Roast vegetables ahead and assemble just before serving.
Q2: Can I substitute burrata?
A: Fresh mozzarella, goat cheese, or feta work well.
Q3: Is this salad served warm or cold?
A: Best served warm or at room temperature.
Q4: Can I make it vegan?
A: Yes—omit burrata or use a dairy-free alternative.
Q5: What protein pairs well with this salad?
A: Grilled chicken, salmon, or lentils.
